Potato Chip Cookies

Leave it to Martha Stewart to come up with this fabulous cookie.  Crunchy, chewy, buttery, salty and sweet.  It can't get any better then that.

2 sticks unsalted butter, softened
3/4 cup light brown sugar- packed
3/4 cup granulated sugar
1 teaspoon vanilla
2 large eggs
2 1/4 cup all-purpose flour
1 teaspoon baking soda
3/4 cup coarse sea salt
4-cups coarsely chopped salted potato chips (divided)
1 cup pecans, toasted and coarsely chopped

1.  Preheat oven to 375.  Beat together butter and sugars with a mixer on high speed until fluffy, 2-3 minutes.  Add vanilla and eggs, and beat on medium speed until just combined.
2.  Add flour, baking soda, and salt, and beat on low speed until just combined.  Stir in 2 cups potato chips and the nuts.
3.  Roll dough into 2-inch balls and roll in remaining potato chips to coat.  Place cookies 2 inches apart on a parchment-lined baking sheet.  Bake until golden, 18-20 minutes.  Let cool completely on baking sheet.  Cookies can be stored in an airtight container up to 5 days.  (If they last that long).